cheesy chicken enchilada ‘double’ stacks

I am jazz-hands-put-the-record-on-the-turn-table-and-drop-it-like-it’s-hot excited to be celebrating Bev’s not one, but TWO soon-to-be bundles of joy! That’s right. Bev is expecting twins, a boy and girl to be exact. Not only is Bev the cutest prego person ever (seriously, check out her pregnancy thoughts here, here, and here), but she is also one of my favorite food bloggers.

Bev and I haven’t met in real life, but she lives in my parents’ hometown of Kansas City and has a dog named Charlie, so I know she is major cool beans. Did I just say that? Bev writes a hysterical food blog, Bev Cooks, that is chocked full of savory recipes with the occasional dessert.. Some of my favorite recipes are Spicy Breakfast Taquitos, Grilled Veggie Naan Pizzas, and Creamy Chicken and Jalapeno Enchiladas. Not only are her recipes droolalicious, her writing will make you pee your pants from laughter, while her photography will have you yearning for seconds.

Today, 18,583 food bloggers and I are serving up the best appetizers, mocktails, entrees, side dishes, and desserts that will have you doing a double take. Yours truly went with the entree and decided to whip up an easy, cheesy, double stacked, Bev-approved dish. If chicken enchiladas and meatloaf were to have a baby, this would be the outcome – a savory stack of awesomeness.

Directions:

for the enchilada:

Preheat oven to 350 degrees.

Spray a small baking sheet with non-stick cooking spray. In a large bowl, combine the first ten ingredients. Take the enchilada mixture and press into the baking sheet. Instead of baking it as a loaf, we are basically making a meatloaf to divide into circles later. Bake the enchilada/meatloaf for about 20 to 30 minutes or until golden brown. Let it cool slightly and then take a 3-inch biscuit cutter and cut four rounds out of the enchilada mixture. You will have leftovers.

for the refried beans:

Preheat a small saucepan to medium-low heat. Add refried beans. Slowly add the cheese and milk. Stir to combine until the beans have softened and are smooth. Turn heat off and keep warm.

to serve: to serve: in a mini oven proof dish, spoon about a tablespoon of enchilada sauce on the bottom. Place one tortilla round on the bottom followed by a chicken enchilada circle on top. Spoon about one tablespoon of the refried beans on top followed more red sauce.Top with another tortilla circle. Repeat step again. Top with enchilada red sauce, more pepper jack cheese, and jalapeno rounds. Place oven proof dish under brolier to melt cheese. Remove from oven and garnish with fresh cilantro. Repeat same process for second stack. Sere immediately.